eng URI http://hdl.handle.net/10795/2753 φυτική παραγωγή βιομηχανία τροφίμων Galactomannans are considered very effective thickening agents and stabilizers for the food industry. Moreover, guar, locust bean and fenugreek gum present emulsification activity that depends on molecular weight and the mannose/galactose ratio (M/G). In addition, fenugreek gum is known to form a relatively thick layer on the oil interface and is able to produce emulsions with a much smaller droplet size in comparison to various other gums. This ability is often related to the presence of residual protein, depending the removal method enzymatic or chemical. From a dietary point of view, the viscous property has been proved to reduce in vitro the absorption of glucose and the plasma levels of triglycerides and cholesterol in vivo. 1 pp. LOMv1.0 creator LOMv1.0 Project Final Beneficiary LOMv1.0 Project Executing Organisation 2012 Digital Library of the Operational Programme "Education and Lifelong Learning" abstract types Text Fenugreek Galactomannans Emulsions Food industry 338678 application/pdf http://repository.edulll.gr/edulll/bitstream/10795/2753/2/2753_fenugreek%20zurich%202012.pdf URI http://hdl.handle.net/10795/2753 LOMv1.0creator 2016-04-20T07:15:28Z LOMv1.0validator 2016-04-20T07:15:28Z LOMv1.0 gre no no Copyright EYD-EPEDBM (Operational Programme "Education and Lifelong Learning")